It’s Canadian Thanksgiving weekend, and to celebrate this year I am taking a Sicilian cooking course with a few strangers.

pumpkin pie with candied pecans // warm vanilla sugar

This is definitely going to be the weirdest Thanksgiving ever. And there will be no tofurkey, no mashed potatoes, NO PIE!!!…not even a family member to hug.

pumpkin pie with candied pecans // warm vanilla sugar

But there will be strangers and there will be food…I can make this work.

Collage

pumpkin pie with candied pecans // warm vanilla sugar

I think I’ve mentioned before that we can’t get canned pumpkin in Palermo. We can buy giant pumpkins…but there’s no way I’m buying one, making a weird tasting pie out of it (since it’s not a sugar pumpkin), and then attempting to cut it into cubes with my knife from the 1 Euro store. NO WAY!

pumpkin pie with candied pecans // warm vanilla sugar

I wasn’t sure how it was going to be when I came to Sicily cooking-wise, so before I left Canada I made sure to make a few pumpkin recipes to post around this time so that I could feel warm and cozy just looking at the pictures.

This pie definitely does that for me, and I hope you enjoy it too. It’s a classic pumpkin pie filling topped with fresh whipped cream and some delicious candied pecans.

pumpkin pie with candied pecans // warm vanilla sugar

Happy Canadian Thanksgiving everyone!!

Pumpkin Pie with Candied Pecans

Yield: One 9-inch pie

Ingredients

  • 1/2 recipe pie crust (or 1 pie shell), chilled
  • Candied Pecans:
  • 1/2 cup raw pecans
  • 2 tbsp brown sugar
  • 1 tbsp heavy cream
  • Pumpkin Filling:
  • 2 eggs
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 cup brown sugar
  • 1 3/4 cups (15 ounce can) pure pumpkin puree
  • 1 cup (8 ounces) evaporated milk
  • Sweet Whip Cream:
  • 1 1/2 cups heavy cream
  • 1/4 cup icing sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine pecans, brown sugar, and heavy cream. Spread onto a cookie sheet lined with parchment paper and bake for about 20 minutes, or until the coating is dry and slightly crystallized, stirring once. Remove from oven and set aside.
  3. Roll out pie crust to 1/8 inch thick, fit to 9 inch pie dish and crimp edges if desired. Chill un-baked pie crust until ready to use.
  4. Up your oven temperature to 425 degrees F.
  5. Meanwhile, in a medium bowl whisk together the eggs, salt, cinnamon, ginger and nutmeg until well combined. Whisk in brown sugar and pumpkin, and gradually stir in the evaporated milk until blended.
  6. Pour pumpkin mixture into the chilled pie crust, place pie on baking sheet and bake for 15 minutes.
  7. Reduce oven temperature to 350°F and continue baking for about 40 minutes. You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly. Remove from the oven and allow to cool to room temperature before adding whip topping.
  8. Using a stand mixer with the whisk attachment (or in a large bowl with a hand mixer), add the heavy cream and sugar together and whip on high until the whipped cream is stiff, but still slightly soft.
  9. Cover the pie with the freshly whipped cream and use a spoon to make a pretty swirled pattern. Top with candied pecans.

Notes

-Recipe adapted from She Wears Many Hats

-Can be stored in the fridge covered in plastic wrap and is best eaten within 2 days.

-If you want to make this ahead of time, wait to add the topping until right before serving. This will make the pie look the best!

http://warmvanillasugar.com/2014/10/09/pumpkin-pie-with-candied-pecans/

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49 Responses to Pumpkin Pie with Candied Pecans

  1. Happy Canadian thanksgiving! I hope you can enjoy it with strangers and food 🙂

    Your pumpkin pie looks amazing with those candies pecans! I wish I could just take a slice through my screen! But seriously: it works without canned pumpkin too! I live in Switzerland and people don’t even know what pumpkins are beyond decoration and soup so I always make pumpkin purée from scratch! Makes me wonder what it would taste like with the canned stuff though 🙂

    • katrina says:

      No way! I like to make my own puree too, but I usually use those little sugar pumpkins! Happy to hear you can just use normal pumpkin as well. Thanks for the tip! xx

  2. Jenny @ BAKE says:

    This pie looks absolutely fantastic! I can’t wait to have my first slice of pumpkin pie of the season this weekend!

  3. I love your attitude. . there will be people and food and you will make it work. . that’s too bad you can’t get canned pumpkin. . makes us realize how “American” pumpkin pie is I guess! well, maybe come November or December (how long are you in Sicily?) you will be having the urge to carve up a pumpkin on your own! This pie looks fabulous! Pinned!

  4. Happy Canadian Thanksgiving 🙂 Hope you do something special for it in Italy! I am bringing Canadian Thanksgiving to Belgium this year and celebrating it with my in laws for their first thanksgiving ever – with lots of pumpkin! This pie looks fabulous – love the candied pecans!

    • katrina says:

      Sharing our traditions is the best! I’m taking a Sicilian cooking class, so definitely NOT traditional, but still fun. Have a great weekend!

  5. This is a delicious looking pumpkin pie. It’s sad that you can’t get canned pumpkin there! Happy Canadian Thanksgiving!

  6. I remember trying to make pumpkin pie in England ONCE and we literally had to use a real pumpkin to do it. It was nuts! This is one good looking pie!!! Hope you had a wonderful class and Canadian Thanksgiving! 🙂

  7. This looks delicious! I’m sure you will only appreciate those Thanksgivings at home for years to come since you are spending this one away from the traditional routine. : )

  8. I think this is beautiful! Sorry I missed it, but how long are you in Palermo? Sounds fun! 🙂

  9. happy thanksgiving…candied pecans on a pie, delicious.

  10. Happy Thanksgiving Katrina! This pie is classic and perfect. Love the candied pecans.

  11. Nanny says:

    Have a HAPPY THANKSGIVING you two. Your pie looks yummy but I cheat often with the already canned spiced pumpkin so I can make it all year round. Love the idea of the candied pecans. Can’t wait to see the recipes you will have learned in Sicily with your coach. I know they will be amazing. <3

  12. Nanny says:

    Forgot to mention …since we are family I’m sending over many squishy hugs from all of us…..so you will know we will be thinking of you guys on Sunday.

  13. I love, love, LOVE pumpkin pie!! I’m that person who would order it in July at Baker Square if I could! Love this recipe. And candied pecans?! Genius!

  14. Amanda says:

    This pie is gorgeous!

  15. sippitysup says:

    Nothing like a slice of pie from home. GREG

  16. Happy Thanksgiving! The photos of this pie are making my mouth water! Looks delicious! 🙂

  17. This looks incredible! Pumpkin pie is at the top of my to-do list. Looks absolutely delicious!

  18. Oh my! Those candied pecans look like they would make a great snack and pumpkin pie is a favorite of mine during this time of year.

  19. I celebrated Canadian Thanksgiving in Italy a few years ago, when I was studying in Rome. We actually ordered turkeys (we were cooking for 70 canadian students) from a farm, but when we got them we had to pluck them ourselves! and then they wouldn’t fit in our tiny Italian apartment ovens, and we had to bake them with the door ajar. It all worked out, though, and we had a feast.

    I’m pretty sure we had pumpkin pie, I can’t remember where we got the pumpkin though.

    Happy Thanksgiving!

    • katrina says:

      Bahahahahaha I flipping love that story!! I’m just imagining receiving a bunch of turkeys and having to pluck them myself. So, so funny!!

  20. That pumpkin pie looks amazing and I love the candied pecans!

  21. Broma Bakery says:

    Happy Canadian Thanksgiving! How sad that you’re missing pumpkin season. I probably would’ve packed at least 3 cans in my suitcase. Oh well, I’m sure you’re making up for it in delicious Italian baked goods 🙂

  22. What a culture shock. I hope you have a nice Holiday abroad. This pie looks lovely!!

  23. Happy holiday and Thanksgiving. Although it will be such a change this weekend for you, it sounds like it will be a really fun adventure. I think I would be willing to skip Thanksgiving for a trip like this!

  24. Happy Canadian Thanksgiving and this is one gorgeous looking pie!

  25. Happy Thanksgiving! This pie looks delicious! I love pecans – even more so when they’re candied, yum! Have fun with your new friends / cooking classmates! You’ll remember this exciting time for years to come!

  26. Sugar et al. says:

    Lovely pumpkin pie and the candies pecans are to die for! Happy Thanksgiving. A cooking course sounds exciting…hope you have heaps of fun!

  27. Same here. No pie, no family members. Although I should make a pie! This one looks amazing!

  28. Monet says:

    Oh yum! I love how you added the candied pecans. I’m definitely going to try that this year!

  29. Love pumpkin pies and what a delicious touch with candied pecans! Happy Canadian Thanksgiving 🙂

  30. Jess says:

    Happy Canadian Thanksgiving! This pie looks incredible!

  31. Oh how I love the candied pecans!!!

  32. Joanne says:

    Cooking with strangers in Palermo or…Thanksgiving. That IS a tough choice but if you already got your pumpkin fill, then I think you’ll be just fine. This pie looks awesome. The candied pecans totally make it!

  33. Hope you have a lovely few days to celebrate! This pie is gorgeous, love that rich color. You have me craving a big piece!

  34. The candided pecans make this classic so much better!

  35. This looks amazing! Love the candied pecans:)

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